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South American Chimichurri Churrasco Burgers

The inspiration for this recipe was trying to use the delicious and flavorful chimichurri sauce on a less expensive cut of meat than what it is usually served with, which is beef tenderloin. I was trying to make ground chuck, which is perfect for hamburgers, have the characteristics of the moist, delicious, traditional South American dish.


Chimichurri Sauce
1 large bunch fresh Italian flat-leaf parsley, stemmed (about 2 cups)
5 cloves garlic, peeled
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons water
1&1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Sauteed Onions and Jalapenos
3 tablespoons olive oil
3 medium onions, peeled, halved and sliced 1/4 inch thick
2 jalapenos, de-seeded, de-veined and diced (use gloves while working with jalapenos)
1 teaspoon kosher salt
3 tablespoons chardonnay
3 medium limes, halved
4 tablespoons of prepared chimichurri sauce
2 pounds ground chuck
2 tablespoons chardonnay
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Vegetable oil to oil grill rack
6 slices pepper jack cheese
6 hamburger buns


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high and close lid. To make the chimichurri sauce, combine the parsley and garlic in a food processor and process until finely chopped. Add the olive oil, red-wine vinegar, water, salt and pepper and process to make a thick sauce. Set aside for later use. To make the sauteed onions and jalapenos, heat the extra-virgin olive oil in a large heat-proof saute pan over medium-hot heat. Add the onions, jalapenos and salt and cook, stirring frequently for 5 minutes, until onions have softened. Add chardonnay and reduce for about 2 - 3 minutes. Drizzle the lime juice over the onions and jalapenos and stir. Take the skillet off grill and set the mixture aside for later use. To make the patties, combine 4 tablespoons of the chimichurri sauce, (reserve the rest of the sauce for later use), the ground chuck, chardonnay, salt and pepper in a large bowl. Handle the meat as little as possible to prevent toughening the beef. Divide the meat into 6 equal portions. Press the center of each patty down to make a slight well or divot to prevent hamburgers from puffing up while grilling. Brush both sides of patties with the extra-virgin oil. Brush the vegetable oil on the grill grate. Arrange patties, divot side up on the hot grate and grill about 5 minutes. It is preferable to close grill top while patties are cooking. Turn with a spatula and continue grilling approximately 4 -5 minutes, for medium-well. Place a cheese slice on top of each patty and allow to melt. As the cheese is melting, place the hamburger buns on the top rack or outer rack of grill to lightly toast. To assemble burgers, place a patty on each bun bottom. Spoon equally divided chimichurri sauce over each patty. Place an equal portion of the sauteed onions and jalapenos on top of the chimichurri sauce. Add the bun tops and serve.


I counted my ingredients and there were 14 in total, however, I did use the salt, pepper, chardonnay and extra-virgin olive oil more than once in the recipe. I emailed the contest several times, but never heard back if this was allowed, I am assuming it is fine to have the proper number of ingredients and use them repeatedly in the recipe. Thank you for having this contest, it was fun for my entire family to try to think up a recipe. My three children became very interested in cooking with me this summer because of this contest. They were making all sorts of combinations of burgers!!! We had a lot of fun! Arlene